Garlic Knots

I love when friends come to visit me! Even more, I love when I know my friends well enough to know what they would like to eat without even asking. One such friend has been in town this week and came by yesterday for lunch. I was up early preparing lunch and desserts (yes, plural!).

There are a few lunch options when he visits, but knowing that lasagna tops the list, I made sure to make that a priority. The confusing part is that Peruvians like to eat rice with their meals and Americans enjoy bread, especially with Italian food. Sometimes I do serve lasagna with rice (weird, huh?) but yesterday I wanted to make bread to go along with it.

I had saved the perfect recipe from way back when a group of bakers put Garlic Knots all over the web one day. So in addition to the desserts and lasagna, Garlic Knots were also on the menu for the day.

Butterhorn Garlic Knots

Yield: Makes 10 knots

Source: Adapted from Pip in the City and Tartelette


  • 1/2 cup of whole milk
  • 6 tablespoons of butter, cut into pieces
  • 1/4 cup of warm water (105F)
  • 4 teaspoons of sugar, divided
  • 2 teaspoons of active yeast
  • 1 large egg, room temperature
  • 3 1/2 cups of flour
  • 1 teaspoon of salt
  • 1/4 cup of butter, melted
  • 5 cloves garlic, minced finely


  1. Heat whole milk and butter in the microwave for about 30 seconds, or until the butter melts. Let cool to 120F. Combine warm water, 2 teaspoons of sugar, and yeast in small bowl and let stand for 5 minutes.
  2. In large bowl, beat egg and remaining sugar at low speed until blended. Beat in milk mixture. Gradually add 2 cups of the flour, 1/2 cup at a time, until blended smooth. Add yeast mixture, salt, and 1 cup of flour (1/2 cup at a time) and mix by hand. Turn this out onto a floured counter and knead in remaining flour and form into a dough ball. Place in a bowl, already covered with cooking spray, turning to coat completely. Cover bowl and let rise in a warm, draft free place until doubled, about 1 1/2 hours.
  3. Punch down dough, fold dough over in half and then half again. Cover bowl again and let rise again in same warm draft free place until double, about 1 hour. (I punched and turned another time to delay dough for the sake of space in my kitchen.) Follow the directions for making the knots as shown on the King Arthur website.
  4. Cover and let rise until knots are doubled. Preheat oven to 375F Combine melted butter & minced garlic in a small bowl. Brush knots with melted butter and garlic and bake for 15-20 minutes or until golden brown.

Mmmm…we’ll talk about the desserts next week.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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9 Responses

  1. Snooky doodle says:

    wow you re amazing. pre[aring all these yummy food in one day. The knots look delicious . Nice accompaniment to lasagne which is my favourite dish along with pizza 🙂

  2. Erin says:

    These look fabulous! There’s a good local Italian place we love to go to that has really good garlic knots and I’ve always wanted to try them. I’ll definitely have to try these soon! They would be fabulous with a plate of Eggplant Parmesan!

  3. Christina says:

    Sounds delicious, and a nice change from the traditional garlic bread. I have to admit that rice served with lasagna sounds odd to me, but I like eating rice so much that I probably wouldn’t mind!

  4. Hannah says:

    These are far more beautiful than any other garlic knots I’ve ever seen. You’re not only skilled at baking bread, but tying knots!

  5. MyKitchenInHalfCups says:

    Aren’t these wonderful!! I loved baking them.

  6. Cristine says:

    Mmmm! I’ll have to give these a try with my next Italian meal!

  7. Shari@Whisk: a food blog says:

    Ooh, these would be a hit at our house!

  8. Gretchen Noelle says:

    Snooky Doodle – Thanks! The lasagna was perfect to accompany these!Erin – Try making them at home – so worth it!!Christina – It was nice to have rolls instead of long garlic french bread.Hannah – Oh, well, thank you!Tanna – They were great and I certainly enjoyed baking them!Cristine – Definitely! Try them!Shari – They were a hit here and i wasn’t expecting that. I only made half the batch!!

  9. Namratha says:

    Garlic knots, can imagine how good these would taste! we love garlic! I am yet to conquer the yeast beast… 😀

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